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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Shrimp and Avocado Remoulade Salad

2 pounds medium shrimp, cooked and peeled
1-1/2 cups light mayonnaise
1/2 cup catsup
4 tablespoons Dijon mustard
2 shallots, minced
1 clove garlic, minced
1/4 cup prepared horseradish
1/4 cup rice wine vinegar
1/2 teaspoon celery salt
1 teaspoon paprika
3 tablespoons seafood seasoning spices
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon salt
3 medium avocados, peeled and halved

Chill the cooked shrimp in a large covered bowl in refrigerator for 1 hour. Make a remoulade sauce by combining all but avocados in a food processor; blend until smooth. Pour mixture over shrimp, stirring to coat. Marinate shrimp in sauce for an hour or more before serving. Spoon the shrimp mixture into center of avocado halves to serve.

6 servings

Nutritional Value Per Serving
Calories 524, Calories From Fat 297, Total Fat 33g, Saturated Fat 3g, Trans Fatty Acid 0g, Cholesterol 232mg, Total Carbohydrates 22g, Protein 33g, Omega 3 Fatty Acid 0g

Look for "Fresh from Florida" ingredients at your grocery store.

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